Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

Aladedunye, Felix; Przybylski, Roman

doi:10.1016/j.foodchem.2013.05.061

Cited by 90 publications

(76 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…All these modified natural oils have improved frying stability compared to unmodified counterparts [25]. Carthamus tinctorius seeds are rich in edible oil (high oleic safflower oil), with similar content to olive.…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Buitimea‐Cantúa

Salazar-García

Vidal-Quintanar

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

show abstract

Section: Journal Of Food Qualitymentioning

confidence: 99%

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Buitimea‐Cantúa

Salazar-García

Vidal-Quintanar

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…From the literature sources [9][10][11] it is known that the processes of fat oxidation are based on their interaction with oxygen. Substrates of this reaction in general form are unsaturated fatty acids.…”

Section: Methods Of Researchmentioning

confidence: 99%

“…It is determined that the unsaturated fatty acids interact more efficiently interacted with bonded protein, and the binding strength increases with the increase in the degree of non-acidity of acids, due to the reactivity of the double bonds [10][11][12]. The interaction of lipids with molecules of starch polysaccharides occurs by incorporating lipids in the helix of polysaccharide molecules.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Research of the effects of technological factors on the quality indices of high oleic sunflower oil

Dichtyar

Fedak

Pyvovarov

et al. 2017

TAPR

View full text Add to dashboard Cite

“…It was lower than VCO. Blending of vegetable oils can change and improve the overall fatty acid composition, and can improve the stability of oils (Aladedunye & Przybylski, 2013). For example, extra virgin olive oil is more sensitive than palm oil to heat treatment, so if olive oil is more than 20% of a mixture, it can have a negative effect on the stability of the blended oil (De Leonardis & Macciola, 2012).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Comparative study chemical properties of blended oil containing coconut oil and sacha inchi oil or peanut oil by cold extraction

Suprit¹,

Srichan²,

Sanghirun³

et al. 2017

j.appsci

View full text Add to dashboard Cite

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

Cited by 90 publications

References 23 publications

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Research of the effects of technological factors on the quality indices of high oleic sunflower oil

Comparative study chemical properties of blended oil containing coconut oil and sacha inchi oil or peanut oil by cold extraction

Contact Info

Product

Resources

About